Wednesday, 23 September 2015

Savoury Mince Pie Hot Pot Thing

Making this one up from other recipes.


1 onion, finely chopped
500g mince meat
1 cup water
1 OXO cube
1 clove garic
Dried Rosemary
Dried Thyme
Dried Oregano
Dried Parsely
2 tsp of Worcestershire sauce
1 tsp gravy granules
2 tbsp Butter
2 tbsp flour
Tins of:
Petit Pois
Packet of Potatoes au Gratin (Aldi sells them)


Heat some oil.
Soften the garlic and Onion
Add the Worcestershire sauce
Add the mince and brown, breaking up lumps with back of spoon.
Add the crumbled oxo, herbs, gravy, 1 tsp maggi and stir well.
Stir in the cup of water slowly
Add the sweetcorn, mushrooms, petit pois and carrots.
Cover and cook for 20 minutes.
10 minutes before the mince is ready make a roux with the butter and flour
Cook roux for 5 minutes
Stir into the mince 5 minutes before the mince is done.
Check seasoning, add more maggi and pepper as required (it needs quite a lot with all those veggies)
Transfer to a casserole dish or something oven proof, allow to cool for 1/2 hour or so.
Open the potatoes and arrange on top, put some of the sauce on top. Reserve the rest of the sauce.
Cook in oven. Gas 6 I guess? 30 minutes? Until hot through and potatoes are cooked.
Heat sauce in microwave.
Serve with some of the sauce.

Sunday, 1 February 2015

Nikki's Slow Cooker Nigerian Brown Beans

  • 5 cups water
  • 2 Cups Nigerian Brown Beans
  • 1 medium onion, chopped
  • 4 tbsps Palm Oil
  • 1-2 tbsps crushed dried chilli
  • 2 cubes Maggi bouillon
  • Salt to taste
  1. To the slow cooker add water, brown beans, onion
  2. Cook for 7 hours until softened
  3. When the water is almost gone, add in the pepper, maggi, salt and oil
  4. Cook for another hour, taste and adjust seasoning

Saturday, 1 November 2014


200ml rice,
400ml boiling water,
1/4 tsp salt,
1 tbsp groundnut oil,
30cm non stick lidded saute pan

Mix the salt and the water.
Heat the oil in the pan to a high heat.
Add the rice, which will turn translucent.
Fry the rice until it turns opaque.
Tip in the water, stir and put the lid on.
Turn down to lowest heat.
For electrics, move to a different ring.
Simmer for 13 minutes.
Check water has been absorbed (tip it, glass lid helps)
Take off the heat, fork rice over, wrap lid in clean tea towel, replace lid and leave for ten minutes.

Tuesday, 16 September 2014

3 Grain, fennel and Apple salad with roasted fennel, braeburn apple and lemon and herb dressing

Today's salad for which I'm writing down the ingredients so I can make it at home:

Waitrose 3 Grain, fennel and Apple salad with roasted fennel, braeburn apple and lemon and herb dressing

200g pot
49% cooked grains: spelt, red rice and quinoa (100g / 3)
12% braeburn apple (24g)
12% fennel (24g)
sunflower oil
white wine vinegar
lemon juice
pumpkin seeds
sunflower seeds
garlic puree
fennel seeds
black pepper
star anise


  1. Roast and chop the fennel?
  2. Combine the fennel, apple, spelt, rice, quinoa, pumpkin seeds, sunflower seeds, spinach, chives, fennel seeds?
  3. Make a dressing with the vinegar, honey, lemon juice, garlic puree, basil, mint, star anise and season with salt and pepper to taste.
  4. Nom it.

Saturday, 16 August 2014

The Sauce

2 cans of plum tomatoes
2 cans of chickpeas
100g tomato puree
3 onions
2 cloves garlic
1 green pepper
125g mushrooms
Olive oil
1tsp Mixed herbs
2 Bay leaves

Put oil and vegetables in large pots and heat while stirring frequently.
Add cans of tomatoes and chickpeas, mixed herbs and may leaves. Taste and adjust seasoning.
Cook on medium to high for 1/2 an hour to 45 minutes. Keep checking the seasoning and whether its good and cooked.
With a stick blender or food processor blend it to a smooth sauce.
Let it cool and batch freeze it in takeaway containers. You can label them with masking tape and a pencil.